Lingua in Agrodolce

Sweet and Sour Tongue

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

I love tongue as a meat; when I was growing up we ate it simply poached with Salsa Verde and mayonnaise, a bit like Bollito Misto. As this recipe comes from Lake Como, on the border of Piedmont, it isn’t a dish I knew as a child, but when I discovered it, I immediately liked the balance of sweet and acid. It also works very well as an antipasto.